It is Halloween in Australia, and peak of the pumpkin season. Roasted pumpkin seeds are a hugely healthy and totally addictive snack. And they are so easy.
Onions and garlic are pretty well the only fresh foods that I regularly eat out of season.
This is a recipe for people who like their chocolate dark, who like expresso coffee and olives and beer and marmalade.
I’ve planted a tray of Telephone peas, one of Oregon Dwarf Snow Peas, one of Diggers Climbing Snow Peas, and one of Aquadulce Broad Beans. The Aquadulce were chosen because they are an early variety, and this far north our broad bean season is short.
This is porridge to convert non-porridge eaters!
t’s one of the things I like about the lunar planting calendar, that it pushes me to rescue my gardening from the “things that can be put off for a week or so” pile. And that, in turn means I’m tempted to cook with what is fresh and green and gorgeous out of the garden and the packaged and frozen supermarket shortcuts are no competition.
I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.